Black Sea Bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. These fish are notably hardy and offer excellent shelf life fresh.
Cooking tips:
It's one of the best small fish to bake or grill whole, due to its relatively simple bone structure.
It's frequently used in Chinese cooking. Try it with a ginger and soy sauce dip.
The flesh holds together well and can be used in chowders and soups.
The skin is very attractive, so don’t hesitate to display it when serving.
Ingredients:
Black Sea Bass fillets
Lime juice
Tamari soy sauce
Fresh ginger
Shallot
Scallions
Olive oil